Zucchini Pineapple Cake

By Anita Hoffman
@scent4U

This is a rich, delicious, moist cake that has pineapple, raisins and nuts. It can also be frosted with a cream cheese icing.
This recipe also makes great muffins.

Rating:

★★★★★ 1 vote

Comments:

4 Comments

Serves:

2 loaves

Prep:

15 Min

Cook:

1 Hr

Method:

Bake

Ingredients

3: eggs
2 c: sugar
2 tsp: vanilla
1 c: oil
2 c: grated zucchini, drained
1 tsp: baking soda
1 tsp: salt
1 tsp: baking powder
3 1/2 c: flour
1/2 c: raisins (optional)
2 tsp: cinnamon (optional)
1 c: nuts
1 c: crushed pineapple, drained well

How to Make Zucchini Pineapple Cake

Step-by-Step

1Beat eggs until fluffy; add sugar, vanilla, oil and zucchini.
2Sift dry ingredients and add to egg mixture.
Blend well.
Add pineapple, raisins and nuts and mix well.
3Bake at 350 degrees in 2 greased and floured loaf pans for 1 hour .
Cool in pans, on wire rack, for 10 minutes before removing. Cool completely.
If frosting, frost when cool.
4Muffins: Follow recipe above, except nearly fill paper lined muffin cups.
Bake at 350 degrees for 24 to 30 minutes.